Cooking Lessons April 2008

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To Lard a Piece of Meat
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Raw Marinade
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Making a Mornay Sauce

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Red Wine Stock
Dressing a Duck
To Dress a Round Fish
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Cooking Lessons - April 2008

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Week of April 7, 2008

Dressed up Fruits
Assembling of dry fruits and coloured or white almond paste.
Lesson Illustrated Lesson
Chocolate Embossing
Making of an embossed chocolate pattern for decoration of desserts or cakes.
Lesson Illustrated Lesson
Striped Génoise
Making of a striped genoise baked on pastry sheet.
Lesson Illustrated Lesson
How to Grill a fish
Process of cooking a piece of fish on a ridged pan or with grill bars to add a nice appearance and a special taste.
Lesson Filmed Lesson
Make Citrus Baskets
Technique of cutting citrus fruits into a small basket shapes.
Lesson Illustrated Lesson Filmed Lesson

Week of April 14, 2008

How to Remove Marrow
To remove marrow from bones without damage.
Lesson Illustrated Lesson
Filletting Hake
Technique for filleting a round fish.
Lesson Illustrated Lesson
Stock Base - Duck Stock
To cook browned duck bones slowly along with an aromatic garnish in water to obtain a stock base to be used for making brown duck base sauces.
Illustrated Lesson Filmed Lesson
To Stuff, Coat and Decorate a Biscuit
To garnish the inside, to coat and decorate the outside of a biscuit basted with syrup.
Lesson Illustrated Lesson

Week of April 21, 2008

Cutting Pastas
Technique for cutting fresh pastas. (tagliatelli, spaghettis, lasagnas)
Illustrated Lesson Filmed Lesson
To Bone Cooked Sole Without Damage
To remove the main bone of the sole without damage so that it can be reconstituated.
Lesson Illustrated Lesson
To De-Bone a Piece of Meat
To remove the bones of a piece of meat and avoid maximum possible waste.
Lesson Illustrated Lesson
Mincing a Vegetable
Cutting a vegetable in thin regular slices.
Lesson Filmed Lesson
To Decorate a Cake with a Ribbon
Assembling of strips and curls made from tiles batter to obtain a ribbon decor.
Lesson Illustrated Lesson

Week of April 28, 2008

Cutting into Chips
Cutting potatoes into thin slices.
Lesson Illustrated Lesson
Clarification of a Consommé
Process using the principle of coagulation of egg and blood proteins to clear a "stock".
Lesson Illustrated Lesson
How to Make Chocolate Shavings
Technique to make chocolate shavings
Lesson Illustrated Lesson Filmed Lesson
How to make a lid with parchment paper
To make a lid with parchment paper for single use, for the size of the cooking pan.
Lesson Filmed Lesson
How to Cook Sugar
To cook sugar to a certain cooking temperature, (depending on the use)
Lesson Illustrated Lesson

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